{"id":11544,"date":"2017-06-12T11:37:35","date_gmt":"2017-06-12T09:37:35","guid":{"rendered":"https:\/\/www.ilmororistorante.it\/taormina-cibo-nostrum\/"},"modified":"2017-06-12T11:37:35","modified_gmt":"2017-06-12T09:37:35","slug":"taormina-cibo-nostrum","status":"publish","type":"post","link":"https:\/\/www.ilmororistorante.it\/en\/taormina-cibo-nostrum\/","title":{"rendered":"Taormina &#8220;Cibo Nostrum&#8221;"},"content":{"rendered":"<p>With our tireless friend Mario Peqini, this time on the savory, we dive into this new experience, destination Taormina.<\/p>\n<p>One morning in April, Mario calls and says: shall we go to Taormina to the cibo nostrum?<\/p>\n<p>In Sicily, in our land and with a theme that is very familiar to us: blue fish. Okay Mario, but what do we prepare?  &#8230;. He answers: a dish that is a possible synthesis of Sicilian culture. The Brainstorming begins, we start to put down ingredients, dishes, ideas and combinations. <\/p>\n<p>The result &#8220;ciauru di Sicilia&#8221; bluefin tuna, Agrigento almond and Etna cherry.<\/p>\n<p><img data-recalc-dims=\"1\" decoding=\"async\" class=\"alignnone wp-image-412\" src=\"https:\/\/i0.wp.com\/www.ilmororistorante.it\/wp-content\/uploads\/2023\/03\/tonno-e-mandorla.jpg?resize=517%2C690&#038;ssl=1\" alt=\"tuna and almond\" width=\"517\" height=\"690\"><\/p>\n<p>The passes, the line and the tuna would have been provided by his friend Alfio Visalli of the Lab Blu Academy.<\/p>\n<p>Alfio, as a good Sicilian, immediately shows himself in his maximum hospitality and availability and makes us live an exemplary experience.<\/p>\n<p><img data-recalc-dims=\"1\" decoding=\"async\" class=\" wp-image-417 aligncenter\" src=\"https:\/\/i0.wp.com\/www.ilmororistorante.it\/wp-content\/uploads\/2023\/03\/taormina-mario-pechini-giugno-2017.jpg?resize=455%2C255&#038;ssl=1\" alt=\"Taormina Mario Pechini June 2017\" width=\"455\" height=\"255\"><\/p>\n<p>Next to the Il Moro stand there are Alfio Visalli and Ciccio Sultano. Alfio with the dexterity of a fencing player sinks on a bluefin tuna of about 300 kg and fillets without tiring, Ciccio Sultano presents one of his geniuses and Mario and Vincenzo, the tartare, the Agrigento almond cream and the sour Etna cherry. <\/p>\n<p><img data-recalc-dims=\"1\" decoding=\"async\" class=\" wp-image-422 aligncenter\" src=\"https:\/\/i0.wp.com\/www.ilmororistorante.it\/wp-content\/uploads\/2023\/03\/ciccio-sultano.jpg?resize=570%2C570&#038;ssl=1\" alt=\"Ciccio Sultano\" width=\"570\" height=\"570\"><\/p>\n<p>An unforgettable experience and thanks in particular to AlfioVisalli and the Lab Blu Academy<\/p>\n","protected":false},"excerpt":{"rendered":"<p>With our tireless friend Mario Peqini, this time on the  [&#8230;]<\/p>\n","protected":false},"author":2,"featured_media":3271,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[369,323,320,322,325,317,342],"tags":[358,333,343,335],"class_list":["post-11544","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cibonostrum-en","category-gusto-en","category-healthyfood-en","category-ibuttice-en","category-igerssicilia-en","category-lacucinaitaliana-en","category-laricettadellochef-en","tag-biodiversita-en","tag-gourmet-en","tag-italianstyle-en","tag-pesce-en"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.9 (Yoast SEO v28.7) - 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